Gewurztraminer Lentils with Mustard and Thyme (vegan and dairy-free)

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An overhead shot of white wine lentils in a turquoise pot, garnished with parsley
A shot of Laura's open kitchen shelving with a bottle of wine, a glass of wine, and a paper bag on the counter.

I can’t stop it with the soft, relaxing, and beige home cooking. And today we’re including white wine for additional excellent step. The simpleness of these gewurztraminer lentils and the truth that they stay with about 10 components … it’s actually doing it for me. I’m constantly lured to include more layers of flavour (ie more components), however the basic goodness of shallots, gewurztraminer, mustard, and thyme … it simply works.

This dish has tones of among my most popular dishes:creamy French lentils with mushrooms and kale This one is much easier though.

The quantity of components is on the very little end with these gewurztraminer lentils. With that in mind, I ‘d suggest utilizing actually terrific tasting white wine and homemade vegetable stock if you can swing it! Although I checked a variation with the Better Than Bouillon paste and we still actually enjoyed it.

For an additional layer of convenience, I suggest serving these saucy lentils with something similarly relaxing. Something like: mashed potatoes, mashed cauliflower, soft polenta, or over some warm and fluffy rice or millet. If you wish to be actually additional, you might make myharvest vegetable mash with roasted garlic and fried dukkah

In the images here, I opted for a fast cauliflower mash– so delicious. I simply steamed some cauliflower florets up until soft and combined them in a food mill with roasted garlic, a couple of little bits of vegan butter, a splash of unsweetened almond milk, and great deals of salt and pepper. Practically as pleasing as mashed potatoes haha. If you wish to see a more official dish for something like that on here, simply let me understand.

I understand that feelings are riding very high for a great deal of my American fans today. I hope that you can take away some minutes on your own and take at any time that you require for rest or simply to be far from a screen. This year has actually been. a lot. There is convenience and strength to be discovered in nourishing ourselves, honing our cumulative tools, securing our earth, and regularly appearing for each other in our neighborhoods. The work does not stop when today is over. Keep increasing.

An overhead shot of the ingredients used for a stewed lentil dish. There's shallots, garlic, grainy and Dijon mustard, white wine, parsley, thyme, French lentils, and a cream made out of cashews.
An overhead shot of a single serving of white wine lentils ladled on top of some creamy mashed cauliflower.


Gewurztraminer lentils with mustard and thyme are velvety, flavourful, filling, basic to prepare, and just need about 10 components.


COOK TIME 25 minutes

OVERALL TIME 40 minutes

  • 1/3 cup raw cashews, soaked for a minimum of 2 hours and drained pipes
  • 1 teaspoon dietary yeast
  • 2/3 cup water
  • 1 tablespoon olive oil
  • 2 shallots, little dice
  • 1 tablespoon thyme leaves, minced
  • 2 garlic cloves, minced
  • 1/2 cup dry gewurztraminer
  • 1 cup French lentils, selected over and rinsed
  • 2 cups veggie stock
  • 1 tablespoon Dijon mustard
  • 1 tablespoon rough mustard
  • sea salt and ground black pepper, to taste
  • 1/4 cup flat leaf parsley leaves, sliced
  • In an upright mixer, integrate the drained pipes cashews, dietary yeast, and water. Mix up until entirely smooth and velvety. Reserve.

  • Location a big pan or little soup pot over medium heat. As soon as the pan is hot, include the oil and swirl it around. Include the shallots to the pan and stir. Stir and sauté the shallots up until they are rather clear and soft, about 6-7 minutes. Include the thyme and garlic to the pot and continue to sauté up until the garlic is rather aromatic, about 1 minute.

  • Put the white wine into the pot and stir. Bring it approximately a strong simmer and let the alcohol prepare off for a minute approximately. Then, include the lentils to the pot and stir. Include the veggie stock to the pot and stir once again.

  • Bring the gewurztraminer lentils approximately a boil and after that lower the head to a simmer. Put a cover on the pot and let the lentils prepare up until tender and the majority of the liquid is taken in, about 25 minutes. Sign in on the lentils and stir them up occasionally.

  • Once the lentils hurt and there’s simply adequate liquid to cover them, include the Dijon mustard and rough mustard and stir. Include the cashew cream that you made earlier to the pot and stir. Season the mix freely with salt and pepper.

  • Inspect the gewurztraminer lentils for spices and change if needed. Then, stir in the sliced parsley. Serve hot!

  • I suggest serving these lentils with either mashed potatoes (or as a filling for a baked potato), mashed cauliflower, soft polenta, or a fluffy load of wild rice or millet. Great deals of alternatives!
  • Since the component list is rather very little here, I would actually suggest homemade vegetable stock and utilizing a gewurztraminer that you likewise delight in drinking.
  • If you have a nut allergic reaction, I would look for an unsweetened non-dairy creamer that’s either oat or soy-based. You’ll require 3/4 cup!
  • I wager you’re questioning: Do I need to utilize 2 kinds of mustard? The response is yes! You get little pops of flavour from the rough mustard and the Dijon brings a great deal of that strong mustard-y flavour.
An overhead shot of a single serving of white wine lentils ladled on top of some creamy mashed cauliflower.

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